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Easy Garlic Rosemary Focaccia Muffins

Easy Garlic Rosemary Focaccia Muffins

Easy Garlic Rosemary Focaccia Muffins are warm, herb-infused savory muffins featuring the fragrant flavors of fresh garlic and rosemary combined with the soft, airy texture of traditional focaccia bread. Baked as individual portions, they are perfect for sharing or enjoying as a comforting snack that pairs wonderfully with soups, salads, or on their own.

  • Total Time: 1 hour 45 minutes
  • Yield: 12 muffins 1x

Ingredients

Scale

Main Ingredients

  • 2 ¼ tsp active dry yeast (1 packet)
  • 1 ½ cups warm water (about 110°F / 43°C)
  • 1 tsp sugar
  • 3 ½ cups all-purpose flour (or gluten-free flour blend for gluten-free option)
  • 1 tsp sea salt
  • 3 tbsp olive oil (plus extra for brushing and muffin tin)
  • 3 cloves garlic, minced (plus thin slices for topping)
  • 2 tbsp fresh rosemary, chopped (plus extra for topping)

Instructions

  1. Activate the yeast: Combine warm water, sugar, and active dry yeast in a bowl. Let it sit for 5–10 minutes until frothy, indicating the yeast is active and ready to use.
  2. Prepare the dough: In a large mixing bowl, combine the all-purpose flour, sea salt, minced garlic, and chopped fresh rosemary. Add the activated yeast mixture and olive oil, then stir until the dough starts to come together.
  3. Knead the dough: Turn the dough out onto a floured surface and knead for 8–10 minutes until smooth and elastic, developing gluten to ensure an airy but sturdy focaccia texture.
  4. First rise: Place the dough into a lightly oiled bowl, cover with a clean cloth or plastic wrap, and let it rise in a warm spot for about 1 hour or until doubled in size.
  5. Shape the muffins: Punch down the dough, divide it into equal portions, and shape each into a round muffin-sized ball. Arrange the dough pieces in a greased muffin tin, leaving space for expansion.
  6. Second rise: Cover the muffin tin and allow the dough to rise for another 30 minutes for lightness and tender crumb.
  7. Add toppings and bake: Brush the muffin tops with olive oil, then sprinkle with sea salt, chopped rosemary, and thin garlic slices. Bake in a preheated oven at 375°F (190°C) for 20–25 minutes until golden brown and fragrant.

Notes

  • Use fresh rosemary for the best flavor and aroma.
  • Don’t skip olive oil as it ensures moisture and a crispy crust.
  • Keep water temperature moderate (around 110°F / 43°C) to activate yeast without killing it.
  • Allow sufficient rising time for airy, tender muffins.
  • Adjust garlic quantity to your flavor preference.
  • Score dough before baking with a sharp knife or scissors for professional crust texture.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 20-25 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: Italian
  • Diet: Gluten Free (when using gluten-free flour blend)

Nutrition

  • Serving Size: 1 muffin
  • Calories: 150
  • Sugar: 1 g
  • Sodium: 250 mg
  • Fat: 6 g
  • Saturated Fat: 1 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 20 g
  • Fiber: 1 g
  • Protein: 4 g
  • Cholesterol: 0 mg

Keywords: garlic rosemary focaccia muffins, herb focaccia muffins, savory muffins, Italian bread muffins, easy focaccia recipe